Back to my love of Mexican food.
Ingredients
Corn tortillas
Cheese or vegan cheese (cheddar and pepper jack work great)
Enchilada sauce – can be from a jar or can, or make your own with the ingredients below
Sauce Ingredients
1 small onion, chopped
1 clove garlic, minced
1 cup of salsa (I like to use Pace Picante Sauce)
3 tbs tomato paste
1 cup canned crushed tomatoes (fire roasted work great for this)
1 cup water
Directions
1. “Flash fry” the corn tortillas. Heat some oil in a pan (I use olive oil for everything), and fry each tortilla, individually, for only about 3 seconds on each side. This will soften the tortillas and prevent them from tearing as you roll them.
2. If making your own sauce: In a pot, saute the chopped onion and garlic then turn off the heat. Add all other sauce ingredients to the pot and mix well. If the sauce tastes too vinegary, add a tsp of sugar.
3. Spread the cheese(s) down the middle of the tortilla. Roll the tortilla around the cheese and place in a baking pan.
I made half cheese enchiladas and half spinach enchiladas.
4. Once all tortillas are filled and rolled, pour the enchilada sauce over the top until all enchiladas are covered.
5.) Bake at 400 until the cheese is melted – about 20 mins.
With red sauce.
With green sauce.
This is a great dish to serve with homemade guacamole or pico de gallo!
